Crawfish Roll
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Crawfish in Special Sauce on a Toasted Roll
- 1/3 lb cooked crawfish tails per roll
- Crawfish salad sauce – get the recipe HERE
- Fresh baked brat or sausage rolls
- Tomato – thinly sliced
- Red onion – thinly sliced
- Parsley leaves – for a little color on top
- Softened, salted butter
- Romaine lettuce leaves – optional
- Jalapeno kettle potato chips
- Salt and pepper to taste
- Frozen pre-cooked tails: Thaw overnight in the refrigerator
- Fresh crawfish: Boil in well salted water with a table spoon of old bay seasoning for 5 -6 minutes and drain well for 2-3 minutes to cool
- Make your sauce, taste and adjust seasoning if necessary
- Fold the crawfish tails into the sauce and warm together on low while prepping the rest of the ingredients
- Slice your tomato and onion
- Wash, tear and dry the lettuce leaves (optional)
- Open the roll(s), coat with butter and toast on a griddle or cast iron skillet
- Line the bottom of the roll with lettuce, sliced tomato and onion
- Fill the roll with the sauced crawfish
- Serve with potato chips and enjoy!